Potato Lentil Curry

Ingredients

• 200 g red lentils
• Salad
• 1 tsp turmeric
• 2 pinch cayenne pepper
• 500 g Potatoes
• 2 Tomatoes
• 2 onions
• 3 Garlic cloves
• 1 piece ginger (walnut-sized)
• 4 tbsp clarified butter
• 1 tsp ground coriander
• 0.5 tsp cumin
• 1 tsp ready-made red curry paste
• 0.5 bunch cilantro leaves
• 400 g wheat flour
• flour (for the work surface)
• 2 tbsp soft ghee (or clarified butter substitute)
• 1 tsp salt

Instructions

1. 1.

   Wash lentils thoroughly under running water, then bring to a boil in 1 l of water with salt, turmeric and 1 pinch cayenne pepper. Cover and simmer on low heat for about 20 minutes until tender yet firm.

2. 2.

   Wash, peel and dice potatoes. Briefly blanch tomatoes, peel and roughly chop. Peel onions, garlic and ginger; finely chop all. Heat oil in a large pan and sauté onions, garlic and ginger, then add coriander, cumin and remaining cayenne pepper, stirring in the curry paste. Add potatoes and tomatoes, pour in 250 ml water and bring to a boil. Reduce heat, cover and simmer on low for about 15 minutes until nearly cooked. Add lentils and cook for another 5 minutes, seasoning with salt and cayenne pepper. Rinse cilantro, shake dry, pluck leaves and roughly chop; add to the curry and serve immediately with Indian flatbread.

3. 3.

   In a bowl, combine flour, ghee, salt and 225 ml water, knead into a soft smooth dough and knead well for several minutes. Shape into a ball, cover and let rest for about 20 minutes.

4. 4.

   Divide dough into roughly 15 equal pieces, shape each into small balls and roll out on a floured surface to 1–2 mm thick round flatbreads suitable for the pan.

5. 5.

   Heat a pan, bake each flatbread for about 1 minute per side until lightly browned.

6. 6.

   Remove and keep covered warm. (Best to prepare flatbread just before serving.)